Drink Day


The Dollars & Sense of Brewing Coffee at Home: Drink Day with Elizabetta Tekeste

By mahir | November 24, 2010

Moka Crema

I’m a fan (some may even say a fanatic) of neighborhood coffee shops. To me coffee shops service communities by creating new friendships, alliances, and a sense of camaraderie amongst fellow residents. And if you happen to live near one of the best coffee shops in New York[1] then in addition to the above mentioned you also get an awesome cuppa Joe! Read More


AMERICA, HOME OF THE WORLD’S BEST BARISTA! – Drink Day with Elizabetta Tekeste

By mahir | November 17, 2010

Latte Art Heart

The road to the perfect latte begins with the perfect espresso and is complete with heart shaped foam. Latte art is telling of just how masterful the barista is. From pulling the shot, to steaming the milk, every step along the way to latte art must be carefully and meticulously executed. David Schomer, a native of Seattle, mastered the art and subsequently introduced America to the artistry of injecting micro foam milk[1]into a cup of espresso to create patterns. Although latte art originated in Italy over half a century ago, America caught up quickly. In fact, Michael Phillips from Chicago won the World Barista Championship in 2010[2]!

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Decaf Latte? Maybe Not! – Drink Day with Elizabetta Tekeste

By mahir | November 10, 2010

Latte Art

Welcome back everyone! This week, by request, we’re discussing caffeine. How do you take the caffeine out of coffee? Is it addictive? Let’s shed some light on the number one consumed stimulant in the world.

Defining Caffeine:

Caffeine is a bitter, white crystalline xanthine alkaloid, a psychoactive stimulant drug first discovered in 1820 by German chemist, Friedlieb Ferdinand Runge. Psychoactive simply means it acts on the central nervous system affecting, behavior, mood and perception. It also restores alertness, increases metabolism and acts as a painkiller.

Removing Caffeine

There are several methods Read More


How Coffee Contributed to Rwanda’s Healing – Drink Day with Elizabetta Tekeste

By mahir | November 3, 2010

Good day everyone! Welcome to week 4 of our series on coffee. This week we’re traveling to the Republic of Rwanda. A country that overcame civil war and genocide that enjoys political and social stability.

Surprisingly (maybe not!), coffee has contributed to their journey on the road to forgiveness. This cash crop, which took a significant hit during the war between the Tutsis and Hutu, now brings members of the different tribes together as they cultivate, process and sell premium Arabica beans.

The Bean:

If I were to use only one word to describe Rwandan coffee I would use: amazing. The fertile volcanic soil, moderate climate and unique rainfall patterns create an environment Read More


A Berry Tale – Drink Day with Elizabetta Tekeste

By mahir | October 12, 2010

Hello everyone, I hope you enjoyed the series on tea as much as I did. We’re now moving into coffee. I won’t commit to a 4 part series here because this series can go indefinitely!

I am from a small country in the Horn of Africa called Eritrea. Less than 20 years ago it was part of Ethiopia. And it is from this part of the world that coffee was discovered and dispersed throughout the world. So this beverage is dear to my heart and heritage!

The myth goes:

A goat herder by the name of Kaldi discovered the energizing effect of the coffee plant in the hills of Ethiopia when one day his goats began chewing on the red berries and then became ‘jumping goats’.

He took the beans to a holy man who disapproved of the beans and threw them into a fire. The beans let out an aroma the goat herder could not resist. He collected the roasted beans from the embers, ground them up and added them to hot water.

The world had its first cup of coffee!

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White Tea Recipe – Drink Day Wednesday with Elizabetta

By mahir | October 6, 2010

Hello everyone! This week concludes our four part series on tea. I think it’s fitting that we leave the tea with the most benefits of all (yes even more than green tea) till the end. It’s teatime!

White Tea:

White tea comes from the Camilla Sinensis plant and like the green tea is not left to oxidize, instead it is picked when it’s young and is sun dried or steam dried.  This drying process retains more of the antioxidants arguably making it the most beneficial off all teas. Although still caffeinated it has considerably less caffeine then black and green tea.

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Drink Day Wednesday with Elizabetta Tekeste – Green Tea Latte

By mahir | September 22, 2010

I hope you’ve enjoyed a week’s worth of chai since we communicated last. This week we’re going green!

Green Tea:

Globally, green tea is consumed more than any other tea. The least processed of all teas, the Camilla Sinensis leaves are treated to a light steaming until just before the leaves begin to ferment or change color. The leaves are then dried resulting in green loose leaf.

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Drink Day Wednesday with Elizabetta Tekeste – Black Tea

By mahir | September 15, 2010

This week begins the first of a series focusing on teas. Each week I’ll be looking at a specific variety of tea and in doing so I welcome any great stories you want to share about your love for tea and recipes that have been collecting dust in your cupboard. Let’s fade to black!

Black Tea:

The most popular and traditional of teas in the West, black tea is a staple. From Southern- style sweet tea in the United States to the traditional ‘cuppa’ in England, black tea is all the rage with more exciting blends than ever before. Recently it was discovered that black tea is packed with as many antioxidants as green tea making it a great alternative for people who don’t enjoy the grassy taste of green tea.

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Contributor Elizabetta Tekeste – Drink Day Wednesday, Rwanda Cup of Excellence

By mahir | September 8, 2010

Our Wednesday contributor is Elizabetta Tekeste. She’ll be posting every Wednesday as our Drink Day, Wednesday contributor.

Elizabetta’s passion for food is only surpassed by her passion for holistic eating and lifestyle. Born and raised in Bologna, the gastronomic capital of Italy, Elizabetta has been exposed to lovingly prepared, seasonal and homemade dishes since childhood. After living in Canada, Eritrea, England and now calling New York City home – she has turned her love of food and beverages into a career. In 2009 she opened a coffee shop in Brooklyn that made the New York Times list for best coffee shops in NYC after only 5 short months. Her sound knowledge in beverages also encompasses a wealth of knowledge about Italian wines. Coupled with her experience on the floor (from server to manager at some notable restaurants)- she is now moving into a new facet of her career in the culinary arts which will include creating and contributing.

First Up, Rwanda! I recently came across an article that stated that coffee from Latin America was far superior to coffee from Africa. Knowing from my own personal experience that coffee production methods had improved dramatically from the often misunderstood and misperceived continent I made it my mission to look for evidence to the contrary. Here’s what I found

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